Ingredients

• 3 tablespoons Extra Virgin Olive Oil, divided
• 1 Large Onion, thinly sliced
• 2 teaspoons Thyme, chopped
• Kosher Salt
• Ground Black Pepper
• 2 Cloves Garlic, minced
• 1 3/4 pound Boneless Skinless Chicken Breasts, cut into 1″ pieces
• 1/2 teaspoon Dried Oregano
• 2 tablespoons All-Purpose Flour
• 1 1/2 cup Low Sodium Beef Broth
• 1 cup Shredded Gruyere
• Parsley, chopped for garnish

Directions

1. In a large skillet over medium heat, heat 2 tablespoons oil; add onions and season with salt, pepper, and thyme; reduce heat to medium-low and cook; stir occasionally until onions are caramelized, 25 minutes; stir in garlic and cook for 1 minute; turn off heat; remove onion mixture; clean out skillet
2. In a large bowl, season chicken with salt, pepper, and oregano; toss with flour; heat remaining oil in same skillet over medium-high heat; add chicken; cook until golden on all sides and almost cooked through, 8 minutes
3. Add beef broth; return caramelized onions to skillet; bring mixture to a boil; reduce heat and simmer until chicken is cooked through and beef broth has reduced slightly, 10 more minutes
4. Add Gruyere; cover skillet with lid; cook until cheese is melted, 2 minutes; remove from heat and garnish with parsley before serving